Rustic Garlic Tomato Soup

Roast at 425 degrees for 20-25 minutes. Begin making the rustic cheesy croutons (details below) to add them in the oven while the veggies roast.

Add the roasted veggies to a large pot, then add all the remaining soup ingredients. Blend using an immersion blender, and then bring the soup up to a simmer for 10-15 minutes to warm it up (or longer if desired).

To make that rustic crouton look simply rip up the bread into random pieces. Add olive oil and seasonings, toss, then add the cheese on top. Roast for the remaining 10-12 minutes with the tomatoes.

Once the soup has warmed up she’s ready to serve! I like to serve it with an extra drizzle of coconut cream, fresh basil, and of course the CHEEZY CROUTONS!